INGREDIENTS

INSTRUCTIONS

Each of these suggestions makes enough for four good-sized sandwiches. How
much bread you'll need depends on whether you'll be broiling the sandwiches
(Open-faced) or grilling them in butter in a frying pan (closed-2 pieces of
bread). You can do any of these either way.
Have your filling ready ahead of time. Assemble the sandwiches right before
serving. Garnish lavishly with fruit slices and vegetable sticks.
Broccoli Sandwich: Saute broccoli, onion and salt in butter until broccoli
is bright green. Add herbs. Spread onto toasted bread, top with cheese, and
broil. Serve immediately.
Eggplant Sandwich: Saute onion, garlic, and eggplant, lightly salted, in
butter and olive oil. When the eggplant is very soft, remove from heat. Add
olives and seasonings. Spread onto toast and broil or grill the cheese onto
the filling. Serve immediately.
Spicy Peppers Sandwich: Saute onions and garlic, lightly salted, in olive
oil and butter. When onion is translucent, add peppers and cumin. Remove
from heat and season. Spread onto split, toasted corn bread, top with lots
of cheese, and broil. Serve right away.
Bavarian Style Sandwiches: This works best with rye or pumpernickel. Toast
the bread. Spread it with mustard, sauerkraut and tomatoes. Top with cheese
and broil or grill. Serve soon.
Zucchini-Parmesan Sandwiches: Saute onion and garlic, with salt, basil and
oregano, in olive oil until onion is translucent. Add zucchini and saute
until soft. Spread onto toast, topped with thin slices of tomato and a
sprinkling of fresh parmesan. This one should be broiled, not grilled.
Parmesan loves to broil.
Recipe by: Mollie Katzen, "Moosewood Cookbook"
Converted by MM_Buster v2.0l.

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